Crey Fiſh Soup

The housekeeper's instructor; or, uni... · William Augustus Henderson · 1791

Source: The housekeeper's instructor; or, universal family cook
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (18)

Soup Base

an hundred freſh cray fiſh ↝ Crayfish, cooked [Shellfish]
a fine lobſter ↝ Lobster [Shellfish]
the ſhells of both ↝ Lobster [Shellfish]
four quarts of water ↝ Water, tap [Tap water]
four pounds of mutton ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]
a pint of green ſplit peas nicely picked and waſhed ↝ Peas, green, split, mature seeds, raw [Legumes and Legume Products]
a large turnip ↝ Turnips, raw [Vegetables and Vegetable Products]
a carrot ↝ Carrots, raw [Vegetables and Vegetable Products]
an onion ↝ Onions, raw [Vegetables and Vegetable Products]
mace ↝ Spices, mace, ground [Spices and Herbs]
cloves ↝ Garlic, raw [Vegetables and Vegetable Products]
an anchovy
a little thyme ↝ Thyme, fresh [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]

Finishing

the meat of your cray-fiſh and lobſter, but let them be cut into very ſmall pieces, with the red coral of the lobſter, if it has any. ↝ Lobster [Shellfish]
a little butter melted thick and ſmooth ↝ Butter, stick, unsalted [Dairy and Egg Products]

Garnish

a French roll nice and brown ↝ Rolls, french [Baked Products]

Instructions (12)

Boil an hundred fresh crayfish, as also a fine lobster.
Pick the meat clean out of each.
Pound the shells of both in a mortar till they are very fine.
Boil the pounded shells in four quarts of water, with four pounds of mutton, a pint of green split peas nicely picked and washed, a large turnip, a carrot, an onion, mace, cloves, an anchovy, a little thyme, pepper, and salt.
Stew them on a slow fire till all the goodness is out of the mutton and shells.
Strain it through a sieve.
Put in the meat of your crayfish and lobster, but let them be cut into very small pieces, with the red coral of the lobster, if it has any.
Boil it half an hour.
Just before you serve it up, add a little butter melted thick and smooth.
Stir it round when you put it in, and let it simmer very gently about ten minutes.
Fry a French roll nice and brown.
Lay it in the middle of the dish, pour the soup on it, and serve it up hot.

Original Text

Crey Fiſh Soup.
BOIL an hundred freſh cray fiſh, as alſo a fine lobſter, and pick the meat clean out of each. Pound the ſhells of both in a mortar till they are very fine, and boil them in four quarts of water, with four pounds of mutton, a pint of green ſplit peas nicely picked and waſhed, a large turnip, a carrot, an onion, mace, cloves, an anchovy, a little thyme, pepper, and ſalt. Stew them on a flow fire till all the goodneſs is out of the mutton and ſhells; then ſtrain it through a ſieve, and put in the meat of your cray-fiſh and lobſter, but let them be cut into very ſmall pieces, with the red coral of the lobſter, if it has any. Boil it half an hour, and juſt before you ſerve it up, add a little butter melted thick and ſmooth: ſtir it round when you put it in, and let it ſimmer very gently about ten minutes. Fry a French roll nice and brown, lay it in the middle of the diſh, pour the ſoup on it, and ſerve it up hot.

Notes

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